Flavor Modifying Composition for Taste Perception Control
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Solution Overview
Problem
Current flavor modifying compounds have limitations such as detectable taste, specific applications, and restricted use in various foodstuffs and beverages, necessitating the development of compounds that can enhance or modify taste perceptions without being perceptible alone and applicable across a wide range of products.
Innovation Solution
A flavor modifying composition comprising compounds like m-cresol, 9-decen-2-one, 3-n-propylphenol, 3-ethylphenol, hydroxycitric acid, and garcinia acid, which are imperceptible when consumed alone, used in specific concentrations to enhance saltiness, sweetness, umami, and reduce bitterness and astringency in foodstuffs and beverages, along with optional solvents and flavoring ingredients for uniform distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional flavor modifying compounds are used, then taste modulation is achieved, but the compounds have detectable taste or are restricted to specific applications
Solution Approach 1:
The patent extracts the active taste-modulating functionality from compounds that have detectable taste themselves. By using compounds like m-cresol, 3-n-propylphenol, and 3-ethylphenol at specific concentrations, the invention achieves taste modulation without the compounds being perceptible alone, thus separating the modulation function from the detectable taste property.
Solution Approach 2:
The invention creates a universal flavor modifying composition that can be applied across multiple food and beverage categories without being restricted to specific applications. The composition works with various sweeteners, salt alternatives, and food matrices, providing multi-functional taste modulation capability.
2Quantity of substance
If flavor modifying compounds are added to enhance taste, then desirable taste sensations are increased, but the compounds may have accompanying undesirable tastes or aromas
Solution Approach 1:
The patent utilizes parameter changes by carefully controlling the concentration levels of the flavor modifying compounds. By optimizing the concentration parameters, the invention achieves enhanced taste sensations while keeping the compounds below the threshold for detectable taste or accompanying unwanted flavors, thus achieving the desired effect without the harmful side effect.
3Object-generated harmful factors
If existing flavor modifiers are used to mask bitterness or sourness, then undesirable tastes are reduced, but the modifiers may have specific application restrictions
Solution Approach 1:
The invention develops a universal composition that can mask undesirable tastes across multiple food and beverage types. The composition is compatible with various food matrices including dairy, meat, vegetable-based products, and beverages, providing broad applicability while effectively reducing bitterness, sourness, and astringency.
Data Source
AI summary
Flavour modifying composition comprising one or more specific flavour modifying compounds, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.